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Ribs and tenderloin

post #1 of 8
Thread Starter 
Hello all. Decided to do some spare ribs and a couple pork tenderloins yesterday. I am trying to get used to my homemade UDS plus get use to smoking with charcoal. I am slowly but surely getting there.

First up was the tenderloins. I rubbed them down with plowboys rub and brought them to 145. They were sauced at 138 with blues hog cut with lambert sweet sauce o mine. Quite possibly the best loin I have ever cooked!





Next up was the ribs. 2 sides were Rubbed down with plowboys and and one with sweet rub o mine. Went on at 240 degrees for 4.5 hrs and did not foil. I used the same sauce as the pork loin when there was 30 min left. Turned out awesome! Not a single piece of meat left and everyone was pleased.



Thanks for looking!

Shelton
post #2 of 8

Looks yummy Shelton!!  Now if you could only have some REAL beer with it :hit:

post #3 of 8
Thread Starter 
Quote:
Originally Posted by PadronMan View Post

Looks yummy Shelton!!  Now if you could only have some REAL beer with it hit.gif

Hey now, you can say what you want about me, but don't talk about my keystone light haha. I catch a lot of crap over it but hey, it's cold, cheap and does what it's supposed to hah. Thanks for lookin!

Shelton
post #4 of 8
Awesome lookin Q ! I like Bud & get a little crap for it too.... Don't mind Scott, he just has to drink that rich guy beer ! LOL. biggrin.gif
post #5 of 8

S573, good looking grub !

post #6 of 8

Excellent job , Shelton. You hit the ball out of the Park . I'm proud you joined the Naked Rib movement . How did you like it , after you tried them ,tell a

 

difference  :icon_question:

 

Stay with it and try other meats  "Naked" .

 

have fun and. . . 

post #7 of 8
Thread Starter 
Thanks for the comments guys!

Shelton
post #8 of 8
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Excellent job , Shelton. You hit the ball out of the Park . I'm proud you joined the Naked Rib movement . How did you like it , after you tried them ,tell a

difference  icon_question.gif

Stay with it and try other meats  "Naked" .

have fun and. . . 

Thanks! I am pretty undecided on it really. I like the foil method every now and then but I'm also lazy and don't like opening the lid until it's sauce time lol. I like the extra bark it gives too. I would say the only time I will do foil again is if I do them in my gas smoker. Foiling seems to take away from that extra time in the charcoal/wood smoke. That was one of the first times I have done loin without foiling and I will never go back on that now. Naked with sauce from now on with t-loin.

Shelton
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